Creamy Risotto with Spring Vegetables

Another Recipe from San Diego visit;

Creamy risotto with spring vegetables

1 14 oz can veg. broth
2 T olive oil
1 med onion chopped
2 cloves garlic minced
1 cup Arborio rice
1 c frozen baby sweet peas
1/4 c shredded carrot2 cups chopped fresh spinach
2 T grated Parmesan
1 T chopped fresh thyme
1/8 t ground black pepper

1.In a medium sauce pan, bring to a boil broth and 1 3/4 cup water.  Reduce heat to a simmer and cover.
2. Meanwhile, in a large saucepan, heat oil over medium heat.  Add onion and garlic; cook until tender.  Add uncooked rice and stir until rice starts to turn golden in parts, about 5 min.
3.  Add 1 cup hot broth mixture to the rice, stirring constantly.  Continue to cook and stir until liquid is absorbed.  Add another 2 cups broth, 1/2 c at a time to rice.  Cook and stir until liquid is absorbed, 18 to 20 min.
4. Stir in remaining broth, peas and carrot.  Stir until the rice is slightly creamy and just tender.
5. Remove from heat and quickly stir in spinach, Parmesan, thyme and pepper.  Serve immediately.